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Classification and edible methods of mushrooms
Classification and use of common mushrooms

Termitomyces gallinarum

Chicken termites are thick and fat, silky white, and have a fresh, sweet and crisp taste.

Common practices: stir-fry, stir-fry meat and make soup.

agaric

The cap is nearly spherical, oval to oval, and the taste is soft and dense.

Common practices: stew soup, braise in soy sauce and steam.

incline one's ear

It is umbrella-shaped, with a brown hat or a white-brown stem.

Common practices: dry rice, crisp, soup.

Pleurotus eryngii

Mushroom meat is thick, crisp and tender, with almond flavor and abalone flavor.

Common practices: stir-fry, dry stir, tomato juice.

White beech mushroom

It looks as white as jade, has a delicate texture, tastes crisp, tender, fresh and smooth, and is sweet and delicious.

Common practices: cooking, cold salad, stuffing.

straw mushroom

The mycelium is light gray, translucent, five-color transparent under the microscope, and the branches have preservation membranes.

Common practices: stir-fry, stir-fry meat and make soup.

edible mushrooms originally from Zhangjiakou(张家口)area

The robe is oval, slightly enlarged at the bottom, rolled up at the edge, and white and solid inside.

Common practices: vegetarian stir-frying, vegetarian soup and baking.

Crab mushroom

The mushroom body is neat and symmetrical, the size is even, and the mushroom lid is hemispherical and yellowish brown.

Common practices: soup, slippery eggs, hot pot.